Pumpkins are often the star of all the hard-shelled squashes. From pumpkin spiced lattes to pumpkin soup to pumpkin bread, recipes for pumpkin abound. And with good reason, pumpkins are not only delicious, but also nutrient dense. Did you know they could be eaten raw?

Interestingly, raw pumpkin has a hearty, rich flavor that makes it a good stand-alone snack, side dish or even a dessert (if “dressed” well). When I was recently introduced to this recipe for a “well-dressed” raw pumpkin tart, I knew I had to try it and share with you.

This tart is filled with great flavors and texture that come from fresh orange juice, spices, chia seeds, hazelnuts, walnuts or pecans, and topped with a generous dollop of coconut whipped cream. It’s dreamy.

Over the course of the past couple of months, I’ve made this a few times. Each time I’ve made slight variations (using different nuts and/or molds) so you can experiment a bit to suit your preferences. To try it you’ll need to use a small pie pumpkin, they’re sweeter, or a butternut squash (as the original recipe) would work well.

Place all ingredients for the crust in a food processor and pulse until it clumps together in somewhat of a thick paste, similar to wet sand.

Place the crust mixture in an 8-inch (or two 4-inch) tart pan(s) with a removable bottom. A spring form pan will also work. Moisten fingers with a little coconut oil (optional) to press the crust into the bottom of the pan. Try to spread the crust evenly throughout and slightly up the side of the pan. Refrigerate for at least 30 minutes.

Clean food processor, or use a high-speed mixer (like a Vita Mix,) and place all ingredients for the pumpkin filling inside and pulse until the mixture becomes a thick purée. Allow mixture to gel at room temperature for at least 15 minutes.

Meanwhile, make the coconut whipped cream. Without shaking or turning the can upside down, open the can carefully. You will notice a top layer of cream that has separated; this is coconut cream. Use a spoon to scoop out the coconut cream (not the milk/clear liquid below) and place inside a bowl. Using a handheld or stand mixer, whip the coconut cream, sugar and pumpkin pie spice until it becomes thick and creamy.

To assembleRemove the tart shell from the refrigerator. Spread the pumpkin filling into the crust. Spread evenly using a small spatula. Garnish with nuts, if using, coconut whipped cream and sprinkle with pumpkin pie spice and orange zest.

Welcome

I’m Martine. Welcome to my site about the art of living well. I'm a global public health professional who loves to travel and cook and to me, cooking is one of the most interesting ways to bring the world home. It's also a wonderful metaphor for life as it requires an open mind, patience, flexibility and humility. I enjoy developing and sharing whole-food, plant-based recipes inspired by a love and appreciation of different cultures, healthy lifestyles, and cuisines from around the world. My greatest inspiration? My little guy you see in the photo above. I aspire to raise a happy, healthy and kind "petit" citizen of the world.